Lemon Poke Cake

Lemon Poke Cake is a delightful treat that’s sure to brighten your day. Imagine cutting into a fluffy lemon cake, revealing the luscious creamy filling that seeps into every bite. This dessert combines the joy of cake with refreshing lemon flavor, creating a perfect match for spring and summer gatherings. Whether you’re hosting a barbecue or simply craving something sweet, this cake will impress your friends and family while satisfying your sweet tooth. Trust me, once you try it, you’ll want to make this delicious dessert time and again. Let’s jump right into the details of creating this zesty, sweet masterpiece!

What is Lemon Poke Cake

Lemon Poke Cake is a delightful dessert characterized by its moist texture and refreshingly tangy lemon flavor. This cake is made by baking a lemon-flavored cake, poking holes into the surface, and soaking it with a luscious lemon curd or similar filling. Topped with whipped cream or whipped topping, it’s a perfect treat for those warm spring and summer days.

Why You’ll Love This Lemon Poke Cake

You’ll adore this Lemon Poke Cake for its bright flavor and light texture. It combines the sweetness of cake with the zesty punch of lemon, creating a perfect balance that can brighten any occasion. Whether for a family gathering, a picnic, or just to satisfy a sweet tooth, this versatile dessert will leave everyone asking for seconds!

Ingredients for Lemon Poke Cake

• 1 package lemon cake mix (15.25 ounces)
• 1 package instant lemon pudding mix (3.4 ounces)
• ¾ cup sour cream
• ¾ cup vegetable oil
• 3 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• ½ cup warm water
• ⅔ cup granulated sugar
• 2 large eggs
• Zest of 2 lemons
• ⅔ cup freshly squeezed lemon juice
• 5 ⅓ tablespoons unsalted butter, melted (about ⅓ cup)
• 8 ounces frozen whipped topping, thawed (e.g., Truwhip or Cool Whip)
• Lemon zest or slices for garnish (optional)

Preparing the Lemon Poke Cake

Preheat the Oven and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). Then, grab a 9×13-inch pan and line it with parchment paper or lightly spray it with non-stick cooking spray. This step ensures that your cake will come out easily when it’s done.

Combine Cake Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and warm water together. Beat on medium speed for about 2 minutes, ensuring all ingredients are well combined. Don’t forget to scrape the bottom of the bowl as needed!

Bake the Cake

Once your batter looks perfect, pour it into the prepared pan. Spread it evenly with an offset spatula or the back of a spoon. Now, pop it into the preheated oven for 35-40 minutes, until it turns a lovely golden brown. You can check if it’s done by inserting a toothpick into the center—it should come out clean!

Prepare the Lemon Filling

While the cake is baking, let’s prepare the luscious lemon curd filling. In a large microwave-safe bowl, whisk together the granulated sugar and eggs until smooth and light in color. Now, add the lemon zest, freshly squeezed lemon juice, and melted butter, whisking until well combined. Microwave this mixture on high in 1-minute increments for 4-5 minutes total, whisking after each minute. You want it to thicken enough to coat the back of a spoon.

Strain the Lemon Curd

After it thickens beautifully, strain the lemon curd through a fine mesh sieve into a bowl or measuring cup to remove any lumps. This step is essential for that smooth, dreamy consistency. Set it aside, and let’s move to the next step.

Poke Holes and Fill the Cake

When the cake is done baking, let it cool for about 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the top of the cake, spaced about 1 inch apart. This technique allows all that luscious lemon curd filling to seep in. Then, pour the lemon curd evenly over the surface of the cake, giving it some time to work its magic. Allow the cake to cool completely.

Top with Whipped Cream

Now, it’s time for the final touch! Spread the thawed whipped topping evenly over the top of the cake, creating a nice layer of creaminess. Cover the cake and chill it in the refrigerator for at least 4 hours. This chilling time allows the flavors to meld together perfectly. For a pretty presentation, you can garnish with lemon zest or lemon slices before serving.

Serving Suggestions

When you’re ready to serve your Lemon Poke Cake, plate it chilled. It’s a refreshing dessert that works wonderfully for family gatherings, picnics, or summer BBQs. Pair it with sweet tea or lemonade to really accentuate that zesty flavor. Trust me, everyone will be going back for more!

Tips for Success

• Ensure all ingredients are at room temperature for best mixing results.
• Always use a fine mesh strainer to ensure your lemon curd is nice and smooth.
• Allow the cake to cool completely before adding the topping. This helps prevent any melting or sogginess.

Variations

If you’re feeling adventurous or want to mix things up, consider these variations for your Lemon Poke Cake:

• Substitute lime or orange juice for a different citrus twist.
• Add fresh berries on top of the whipped frosting for extra flavor and color.
• Swap out the whipped topping for homemade whipped cream if you want a richer taste.

Storage Tips

Got leftovers? No problem! Store any remaining Lemon Poke Cake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days to keep its freshness intact.

Pairing Ideas

To elevate your dessert experience, think about these pairing suggestions:

• Serve it alongside a side of fresh berries or a vibrant fruit salad.
• A scoop of vanilla or lemon sorbet can add an extra refreshing touch to your serving.

FAQs

Q1: Can I make this recipe ahead of time?
A1: Yes! This cake can be made up to a day in advance and stored in the fridge, making it a perfect hassle-free dessert.

Q2: What can I use instead of sour cream?
A2: Greek yogurt can be used as a substitute for sour cream if you prefer that option.

Q3: How should I store leftovers?
A3: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Q4: Can I freeze Lemon Poke Cake?
A4: It’s best not to freeze the whipped topping. However, the cake can be frozen without the topping for up to a month.

Q5: What is the best way to serve Lemon Poke Cake?
A5: Serve it chilled, allowing the flavors to develop fully. Garnishing with fresh lemon zest or slices is a nice touch for presentation.

Whether you’re new to baking or a seasoned pro, this Lemon Poke Cake is a delightful addition to your recipe repertoire. Its bright flavors and simple preparation make it perfect for any occasion. Enjoy the refreshing taste of lemon balanced with creamy sweetness, and share this sunshine-filled dessert with friends and family!

More Easy Desserts & Sweets Recipes:

• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Vegan Gluten-Free Carrot Cake
• Carrot Cake Bars

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Lemon Poke Cake

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Lemon Poke Cake is a refreshing treat, featuring a moist lemon cake soaked in lemon curd and topped with whipped cream. Perfect for warm days!

• Total Time: 1 hour
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 package lemon cake mix (15.25 ounces)
• 1 package instant lemon pudding mix (3.4 ounces)
• ¾ cup sour cream
• ¾ cup vegetable oil
• 3 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• ½ cup warm water
• ⅔ cup granulated sugar
• 2 large eggs
• Zest of 2 lemons
• ⅔ cup freshly squeezed lemon juice
• 5 ⅓ tablespoons unsalted butter, melted (about ⅓ cup)
• 8 ounces frozen whipped topping, thawed (e.g., Truwhip or Cool Whip)
• Lemon zest or slices for garnish (optional)

Instructions

• Preheat the oven to 350°F (175°C) and prepare a 9×13-inch pan.
• Mix the lemon cake mix, pudding mix, sour cream, oil, eggs, vanilla, and warm water in a bowl.
• Pour the batter into the pan and bake for 35-40 minutes until golden brown.
• Prepare the lemon filling by whisking sugar and eggs, then adding lemon zest, juice, and melted butter.
• Microwave the filling in increments until thickened, then strain.
• Poke holes in the cooled cake and pour the lemon filling over it.
• Spread whipped topping over the cake and chill in the refrigerator for at least 4 hours.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Use a fine mesh strainer for a smooth lemon curd.
Cool the cake completely before adding the topping.

• Author: Rachael
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 20
• Sodium: 150
• Fat: 10
• Saturated Fat: 4
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 1
• Protein: 3
• Cholesterol: 50